Easter is coming up next week, and if you’re trying to make it a cruelty-free holiday or have guests with egg or dairy allergies coming for brunch, these vegan Easter cupcakes are the answer! In this recipe, fluffy vanilla cupcakes are the basket, and you top them with homemade, vibrant green frosting for your “Easter Grass.” Jellybeans are the eggs in your cute little edible Easter baskets! You don’t have to be vegan to make these cupcakes. The recipe doesn’t use any special ingredients. You’ll be able to find everything you need at a regular grocery store. You don’t even need vegan butter to make the frosting. Instead, I’m sharing my secret to the fluffiest frosting EVER: all shortening, baby. Who says that vegan food is always healthy?
Vegan Easter Cupcakes
Ingredients 1 dozen Golden Vanilla Cupcakes 1 cup nonhydrogenated vegetable shortening 3 1/2 cups powdered sugar, sifted if clumpy 1/4 cup vegan milk, divided (soy, almond, coconut…your choice!) green food coloring 1 package vegan jellybeans (look out for beeswax and confectioner’s glaze, if you’re vegan) Directions
Recipe from Glue & Glitter, used with permission.
